Description
This Pistachio Bread combines a moist yellow cake base with the rich flavor of instant pistachio pudding, enhanced by a cinnamon-sugar crust and topped with a luscious almond vanilla glaze and crunchy chopped pistachios. Perfect for a delightful snack or dessert, this easy-to-make bread is baked to golden perfection and offers a unique nutty twist.
Ingredients
Bread Batter
- 1 (15.25-ounce) box yellow cake mix
- 2 (3.4-ounce) boxes instant pistachio pudding mix
- 4 eggs
- ¼ cup vegetable oil
- ⅛ cup water
- 1 cup sour cream
Cinnamon Sugar Coating
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Glaze
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- milk, as needed (about 2-3 tablespoons)
Topping
- ½-1 cup chopped pistachios
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and let it preheat fully to ensure an even bake for the bread.
- Prepare the batter: In a large mixing bowl, combine the yellow cake mix, instant pistachio pudding mix, eggs, vegetable oil, water, and sour cream. Mix thoroughly until the ingredients are fully incorporated and the batter is smooth.
- Create the cinnamon sugar coating: In a small bowl, mix the sugar and cinnamon. Grease two regular-size loaf pans evenly with butter or oil, then sprinkle the cinnamon sugar mixture on the bottom and along the sides of each pan, coating thoroughly to add a sweet and spiced crust.
- Fill the pans and bake: Pour half of the batter into each prepared loaf pan. Place them in the preheated oven and bake for approximately 45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely in the pans.
- Prepare the glaze: In a medium bowl, whisk together the powdered sugar, melted butter, almond extract, and vanilla extract. Gradually add milk, one tablespoon at a time, stirring continuously until the glaze reaches a smooth, drizzle-friendly consistency.
- Glaze and garnish: Once the bread is cool, drizzle the glaze evenly over the top. Immediately sprinkle with chopped pistachios for a crunchy, nutty finish. Serve and enjoy!
Notes
- Ensure the bread is completely cool before glazing to prevent the glaze from melting and running off too much.
- Adjust the amount of chopped pistachios according to your preference for crunchiness.
- This bread is best served fresh but can be stored in an airtight container for up to 3 days.
- For a dairy-free version, substitute sour cream with a vegan alternative and use dairy-free butter in the glaze.
